Slow cooker chicken tikka masala

Come home to a lovely spice aroma!  Just a simple 10 minute-preparation is needed in the morning for a gorgeous chicken curry dinner. For chilly weekday evenings. The DYC Malt vinegar gives a great depth of flavour and helps to ensure tenderness.

500g chicken thigh, sliced in large pieces
2 tbsp oil
1 onion chopped
2 garlic cloves crushed
thumb-sized piece ginger finely grated or chopped
3 tbsp tikka curry paste
500 ml passata
1 tbsp tomato purée
2 tbsp DYC malt vinegar
1 tbsp light brown sugar
1 cinnamon stick
5 cardamom pods
100ml cream
handful fresh coriander
Naan bread and/or rice to serve

1
Heat the slow cooker. Season the chicken with salt & pepper. Heat oil in a large frying pan. Add the chicken to the pan and cook until golden brown on both sides.
2
Transfer the chicken to the slow cooker. In the same pan cook the onion, garlic and ginger until soft. Add 1 tbsp of malt vinegar to deglaze, then pour everything in the pan into the slow cooker.
3
Add the remaining ingredients to the slow cooker, except the cream and fresh coriander. Give it a good stir. Cover with a lid and cook for 5-7 hours.
4
Add the cream and chopped coriander. Season to taste.
5
Serve with rice and/or naan bread.
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